NEW YEAR! RESOLUTION OR CHANGE?

Happy 2011!

Starting the new year out right. I told myself I wasn't going to do any "resolutions". I do plan on changing a few things though. 

1) continuing full speed on being a better person, in all aspects.

I'm still working on this day to day. It's the little things that count.  Be thankful for what you have!  I seem to get alot of peace from taking a moment in silence, then thanking god for what I DO have.  Be at peace with what you DO have. Its not about what you DON'T have.
Of course it's only natural that we all want more. More money, better jobs, bigger house, nicer cars.....ect. Would this really make you any happier? Yes? Maybe for a little while. Long Term? Doughtful.  What makes you happy?    We need to be happy with who we are not what we have. LOVE=HAPPINESS.  Be happy with YOURSELF and WHO you are.   If your not happy with who you are, you are the only one who can change it. You hold the key to your own happiness. Make the change to a better you!   Not a "resolution", but a CHANGE!

2) eat healthier

3) exercise

These are the 3 things on my "change" list. Wish me Luck.  It will be a challenge, but one worth taking.



onward to the recipe of the day....
WARNING! NOT DIET FRIENDLY

Chicken-Fried Steak

Ingredients  

• 1 cup plus 2 tablespoons all-purpose flour, divided
• 4 cube steaks (about 5 ounces each)
• 1 teaspoon garlic salt
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 1/3 cups milk, divided
• 1 large egg
• 1/4 cup vegetable oil

Directions

• 1
  Place 1 cup flour in a shallow bowl. Coat steaks with flour, reserving remaining flour. Sprinkle with garlic salt, paprika and black pepper.
• 2
  Combine 1/3 cup milk and egg in a small bowl and mix well. Dip steaks in milk mixture. Coat with reserved flour.
• 3
  Heat vegetable oil in a large skillet over medium-high heat. Brown steaks in hot oil, about 4 to 8 minutes per side. Transfer steaks to a serving platter; keep warm. Drain skillet, reserving 2 tablespoons drippings.
• 4
  Combine reserved skillet drippings and the remaining 2 tablespoons flour in the skillet.
• 5
  Cook over low heat, stirring continually, until mixture is smooth and bubbly, about 4 minutes. Stir in remaining milk. Bring to a boil, stirring continually. Boil, stirring continually, for 1 minute. Serve over the steaks.

                                                                           ENJOY!

Thankful THURSDAY 12-30-10

Hello Thursday!
What a beautiful day today is. Warmer air pushing through.
I think, if it must be freezing cold outside, we might as well have some of that "white stuff" on the ground. ha

I have something i want to talk about.
THE WAY WE TREAT OTHERS!

I see so many people treat other differently just because they may look a little different, talk a little different, or dress a little different.
In my eyes, i see people for who they are on the inside, not the outside.  I wished the school kids could see this as well. They are so cruel at times.
I have met lots of people that may not have as much as myself, but are really great people.
As a kid, I didn't have lots of material things. The one thing i did have, was lots of LOVE. This is what i remember the most.
In this day, it is mostly about how much one person has, how they live, dress, or even look. I'm saddened by this.
There shouldn't be any one person you feel is "below" you.  We are all ONE! 
I've been working on this for some time now. Try it, it will really make you feel good, in some way or another.  Smile at people. Say Hello to a random person. Maybe they will smile.  We need more nice!

I have a great recipe that i just received this morning after requesting it.
Ive had it, but never made it.
I plan to make it for my kids tomorrow night as a celebration of the NEW YEAR!
IT IS SO YUMMY! Thanks Pam!

OH SO YUMMY PUNCH

1 Cup Water
1 Cup Sugar
1 Box Jello - Any Flavor
3 Cups Orange Juice
3 Cups Pineapple Juice
1 Cup Lemon Juice
1 Quart Ginger Ale

Boil water and sugar until sugar dissolves. Add the jello, stir and let cool. add juices to the cooled jello mixture. pour into baggies and freeze. let bag sit out for about an hour before serving so it will be slushy and add ginger ale.

                                              ENJOY!

Tuesday December 28th 2010

HELLO Tuesday!  Thankful to have woke up today. Blessed to be here. One more day to spend with my loved ones. Never take any day for granted....anything for that matter. You kind of have to learn that the hard way. I lost my Dad two years ago. He was 49 years old, sudden massive heart attack. One year later, I lost my Grandmother, who practically raised me. They were both sudden shocking deaths.  The kind that make you want to pinch yourself and make sure your not in WONDERLAND. On the bright side, I know that this is what opened my eyes to being a better ME. Leading me down the road to find out who I really am or could be. Doing things that I really LOVE, spending more time with my kids, husband, friends. 

I want to post a recipe that i will be making on NEW YEAR'S EVE for my Family.(the husband, kids, and myself will have our usual at home snacking party) If you love potato's, I know you will love this recipe.  Feel free to let me know how it turns out, if you try it. I would love to hear your comments. (excluding all rude or crude comments) Thank you!

CRUNCHY POTATO BITES

Prep time: 35 minutes
chilling time 2 hours
baking time 30 minutes
Servings: Makes 5 dozen balls

• 1/2 cup Dijon-style mustard
• 1/3 cup honey
• 2 tablespoons plus 1/2 cup mayonnaise, divided
• 2 large potatoes or 2 cups mashed cooked potatoes
• 2 cups finely chopped ham
• 1 cup shredded Swiss cheese
• 1/4 cup milk
• 1/4 cup finely chopped onion
• 1 large egg, beaten
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 1/2 cups crushed cornflakes

Directions

• 1
  For sauce, combine Dijon-style mustard, honey and 2 tablespoons mayonnaise in a small bowl and mix well. Chill, covered, to allow the flavors to blend, about 2 hours.
• 2
  For potato balls, peel the potatoes and cut into chunks. Combine the potatoes with enough water to cover in a medium saucepan. Bring to a boil. Boil until easily pierced with a fork but not mushy, about 20 minutes; drain well.
• 3
  Preheat the oven to 350°F. Grease baking sheets.
• 4
  Mash potatoes in a medium bowl with a masher. Stir in ham, Swiss, remaining mayonnaise, milk, onion, egg, mustard, salt and pepper; mix well.
• 5
  Shape the potato mixture into 1-inch balls. Roll the balls in the cornflakes. Arrange the balls 1 inch apart on prepared baking sheets.
• 6
  Bake until browned, about 30 minutes. Arrange on a serving platter. Serve with the sauce